Okonomiyaki ''Japanese Savoury Pancake'' vegetarian

For the vegetarian Okonomiyaki sauce place all the ingredients in a bowl and mix to a smooth sauce with a hand mixer.

Clean the pointed cabbage, courgette and peppers, cut into strips of about 3 cm and wash. Clean spring onions, cut into 2-3 mm thin rings and wash.

For the batter, puree the tofu with a hand mixer and mix well with instant vegetable stock and cornflour/potato starch. Add the prepared vegetables and sweetcorn and mix.

Heat 1 tbsp of oil in a large frying pan (min. 32 cm Ø), add half of the batter-vegetable mixture to the pan, spread the vegetables evenly and form the mixture into two circles of approx. 15-18 cm with a spatula. Sprinkle with 1 tbsp of fried onions and fry over medium heat for 2-3 minutes.

Turn over carefully with a spatula and fry for 2-3 more minutes (reduce heat slightly). Prepare the second pancakes in the same way. Wash the chives, dab dry and finely chop.

Place the okonomiyaki on two plates with the vegetable side up and spread with the vegetarian okonomiyaki sauce. Sprinkle with chives and serve.